Jamaica sorrel wine / juice

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a distinct flavor.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is a more affordable option.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a budget-friendly substitute.

Welcome to Suez Kitchen, today we're making Jamaican sorrel wine, a virgin version.

For the ingredients, we have 6 quarts of water, 1 pound 4 ounces of dry sorrel, ginger, and sugar.

Put the water on the stove to boil and cover it.

While the water is boiling, wash the ginger and sorrel thoroughly.

Grate 1 cup of ginger and set it aside after washing.

Wash the sorrel to remove any dirt or twigs, ensuring it's clean.

Once the water is boiling, add a pinch of salt and the grated ginger to the pot.

Add 2 cups of sugar to the boiling water and stir to help with fermentation.

Add the washed dry sorrel to the pot and stir everything together.

Cover the pot and let it boil for 5-10 minutes, keeping an eye on it to prevent boiling over.

After boiling, turn off the heat and let the mixture sit for 24 hours to cure.

After 24 hours, strain the mixture to remove solids.

Taste the liquid and add more sugar if desired, up to an additional 1 cup for sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary